As published at


  • 2 tbsp (30ml) Extra Virgin Olive Oil
  • 100g ham, cubed
  • 1 medium onion, peeled and diced
  • 2 garlic cloves, peeled and minced
  • 3 medium carrots, peeled and diced
  • 3 celery stalks, diced (keep leaves for garnish
  • 1 tsp salt
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • ½ tsp dried thyme
  • ½ tsp freshly ground black pepper
  • 1 can [[28-fld oz/796ml] diced tomatoes
  • 1 ½ cup (288g) French green lentils (or brown lentils)
  • 4 cups (945ml) vegetable broth


  1. Heat up the extra virgin olive oil in a large heavy bottom pot over medium-heat. Add the cubed ham and cook for about 5 minutes until the ham is lightly seared and fragrant. Add the onion and garlic, and cook for about 5 minutes, stirring frequently until the onion is soft and translucent. Add the carrots, celery, salt, smoked paprika, cumin, thyme and pepper, and cook for 5 more minutes, stirring occasionally. 
  2. Add the diced tomatoes, lentils and broth. Stir to combine and lower the temperature to low-medium heat. Bring to a simmer, cover with a lid and cook for 45 minutes (until the lentils are done). 
  3. Transfer about 2 cups (500ml) of the “soup” to a blender and puree until smooth. Stir it back into the pot with the rest of the soup. The soup should be creamy with some “chunks” – if too thick, you can thin it out by adding ¼ cup of water at a time. Turn off the heat, season to taste with salt and black pepper. Serve in individual bowls with a few chopped celery leaves for garnish.

Available at the Oakmont Farmer’s Market 1/8:

-Ham available from Lindenhof Farm